>> Monday, 16 January 2012
Got yah didn't I? Tomba Sauce? (smile) Tom = tomato, ba=basil
So, how's the New Year been treating you so far? Very well I hope.
College re-opened today so it's back to work. I really do like the Semester system! I stretched out on the lounge chair in the patio as I watched others scramble to get themselves back to work on January 3rd. My best friend, Susan had to travel back to Seattle on New Year's Day! My mom spent a few extra days with me and then returned to Guyana this past Friday.
This time of the year in the Caribbean is absolutely perfect. It's our version of "winter". The days are sunny and bright but the breeze is constant and cool. The nights are nippy enough for you to pull the sheet up to your neck and the mornings are dark and lure you to sleep in. Pure bliss.
One of the nice things about living in a tropical climate is that you get certain things all year round even if you have to pay a few more dollars because it is not in abundance. However, these cherry tomatoes, I bought back in October and made some fresh tomato and basil sauce then, that I am now sharing with you. We all strive to use the freshest and best quality ingredients at all times but more so when making something with few ingredients and in a state as fresh as this sauce. You want only the best.
This sauce is rustic. You want to make it using a mortar and pestle - wooden, granite or whatever you have. Or, take a bowl and a muddler and have at it. Sure you can use a food processor or blender but if you do then it becomes a homogenous, non-discript mass. It will lose its character.
Use it on pasta, use it as a chunky dip, ladle it lavishly over some toasted bread and let the bread soak up all the juices. Boil some ground provisions and pour this sauce over it. Fry a piece of fish and douse it in this sauce or... there are lots of things you can do with this sauce. There's really no recipe, but I do appreciate that some people need to be told quantities and directions.
FRESH TOMBA (TOMATO-BASIL) SAUCE
1 pound fresh cherry tomatoes (if using other tomatoes, chop them roughly)
1 teaspoon minced garlic
1/2 cup torn basil leaves (use more if you like)
Salt to taste (use sea salt if you have)
1/2 teaspoon minced hot pepper
3 tablespoons olive oil (use your favourite)
- Add all of the ingredients except the oil into the mortar and mash, squishing the tomatoes and mixing it with the other ingredients. It does not have to be completely smooth.
- Add the olive and stir in vigorously into the mixture. Taste for seasoning (salt) and adjust if necessary.